Yield: 1 servings
Measure | Ingredient |
---|---|
1 \N | Head of broccoli, cut into |
\N \N | Florets (about 1 cup) |
1 medium | Onion, quartered and cut |
½ \N | \" thick |
1 \N | Carrot, sliced 1/4\" thick |
½ pounds | Oyster mushrooms, sliced |
\N \N | Into strips |
\N x | Remaining marinade (from |
\N \N | Above) |
4 tablespoons | Thai peanut-chili sauce |
1 tablespoon | Corn starch dissolved in 1/2 |
\N cup | Warm water |
\N \N | Peanut oil |
Heat your wok, add a splash of oil and let heat. Quickly stir-fry the carrot, then broccoli, then onion, about 1 minute each. Add the marinade, stir one minute; add the peanut sauce, stir one more minute; then add the cornstarch and cook until it thickens.
To serve, place a mound of jasmine rice on each plate, pile the stir-fry on one side of it, arrange two tempeh wedges around the other side, and garnish the tempeh with the garlic chunks from the roasting dish; pour any remaining sauce from the dish over the tempeh.
From: narad@... (Chuck Narad). rfvc Digest V94 Issue #175 Aug. 18, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV